Name: Roasted Vegetable Meatloaf with Balsamic Glaze
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1 large zucchini, finely diced; 1 red bell pepper, finely diced; 1 yellow pepper, finely diced; 5 cloves garlic, smashed to a paste with coarse salt; 1/2 teaspoon red pepper flakes, divided; Salt and freshly ground black pepper; 2 large eggs, lightly beaten; 1 tablespoon finely chopped fresh thyme leaves; 1/4 cup chopped fresh parsley leaves, plus more for garnish; 1/2 pound ground pork; 1/2 pound ground veal; 1 pound ground beef chuck; 1 cup panko (Japanese) bread crumbs; 1/2 cup freshly grated Romano or Parmesan; 1 cup ketchup, divided; 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Recipe courtesy Bobby Flay

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Roasted Vegetable Meatloaf with Balsamic Glaze

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